Happy Saturday! So the big day is finally just around the corner: Thanksgiving! Are you hosting? If so, that probably means you will have friends and family gathered around, helping in the kitchen, or watching the big parade on TV. One thing they will all have in common: we’re sure they’ve brought their appetites and will be looking to you to satisfy their hunger. Here’s where we step in: a delicious fresh HBF cranberry coffee cake that can work for Thanksgiving breakfast, or as the perfect follow up to your delicious meal. The best part about this cake is that you can prepare it the night before and break it out first thing Thanksgiving morning! Here’s what you need:
Ingredients
- 3 cups whole HBF cranberries
- 1 1/2 cups sugar divided
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter at room temperature
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup Greek yogurt
Instructions
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Once you have your ingredients collected, all you have to do is:
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Preheat oven to 350°Lightly butter a 9 inch springform bundt pan or plain springform pan.
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Place cranberries and 1/2 cup sugar in the bowl of a food processor. Pulse until cranberries are minced but not pureed.
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In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
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In a large bowl, beat together butter and remaining 1 cup sugar until light and fluffy. Add vanilla. Add eggs, beating until just incorporated.
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Add flour mixture to wet ingredients, beating until just combined. Stir in yogurt.
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Spoon 1/2 the batter into the prepared bundt pan. Spread cranberries evenly over the top. Cover cranberries with remaining batter.
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Bake cake until golden and a tester comes out clean, about 50 minutes.
Recipe Notes
So how yummy does this sound?
As always, we wish nothing but the best for you, your family, and friends as you prepare every foodie’s favorite holiday!
We would love to see your pics of the family table enjoying your meal!
From the HBF Family to yours,Happy Thanksgiving